It's school holidays and I can't get much housework done with the kids around. There's no point packing as it will get messy the next minute. What I do is stay up late to clear my housework. Anyone wants to help out?
I always have mushroom in my fridge cos it's the family's favourite. For one of my late night suppers, I decided to make soup as I wanted some easy and fast to cook. Something I don't need much time to prepare nor lots of cleaning after cooking.
I had wanted to cook this but run out of cream. I 'stole' a few slices of my daughter's cheese to replace the cream instead to change it a little. Hot, creamy and yummy soup for the cold night. Just my kind of comfort food.
Ingredients:
- 500ml Water
- 8 Button Mushroom, diced
- 4 Shitake Mushroom, sliced
- 15g Butter
- 4 slice Cheese
- 1 tablespoon Flour
- 2 tablespoon Water
How to do it:
- Melt butter in a sauce pan.
- Add in the mushroom and saute till mushroom softens.
- Add in the water and bring to a gentle boil.
- Add in the cheese and stir to melt it.
- Mix flour with water.
- When soup begins to bubbles, gradually stir in the mixture to give the soup a creamy texture.
- Serve with bread.
Note:
- I do not add salt as it's salty enough with the cheese. However, if you find it not salty enough for you, add more cheese.
- You don't have to use 2 types of mushroom. I used 2 types, more if I have, as I prefers different texture.
This recipe is for Weekend Wokking hosted by Marija of Palachinka.
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